This is Curtis' official Head Assistant Brewer. I had some extra time on my hands recently and decided to design and brew my own batch of beer. Well, actually I designed two and did a double brew day. I settled on a Belgian Dark Strong and and English Pale Ale (also known as an ESB, which stands for Extra Special/Strong Bitter).
When I started researching about Belgian Dark Strong beers, I found that it is common to use Belgian candi sugar. I thought that would be complicated, but a little research assured me that it was quite simple.
Here is what you need for 1 lb. of candi sugar:
-1 lb sugar
-1/8 tsp. citric acid or 1/2 TSP. lemon juice
-1/3 C. water
-a little time
|Add sugar, water, and citric acid in a pot.|
|Stir over medium heat.|
|After a few minutes, it will look like this.|
|Several minutes later, you'll get something that looks like this.|
DON'T BURN YOURSELF and KEEP STIRRING!
-If adding very hot candi sugar (250F) to boiling wort (212F), be careful as it may cause a boil over.
-If you get your candi sugar to a "hard crack" level, you can let it cool, break it a part, and freeze it until you brew again.